Smarter Home Cooking
Creamy Spring Asparagus Soup
(1 vote)
(1 vote)
Creamy Spring asparagus soup - A velvety taste of Spring!
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
281
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 5.19 g | (5 %) | ||
| Fat | 25.08 g | (22 %) | ||
| Carbohydrates | 11.83 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.25 g | (8 %) |
more nutritional values
| Vitamin A | 354.25 mg | (44,281 %) | ||
| Vitamin D | 0.45 μg | (2 %) | ||
| Vitamin E | 1.83 mg | (15 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 2.22 mg | (19 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 59.85 μg | (20 %) | ||
| Pantothenic acid | 0.57 mg | (10 %) | ||
| Biotin | 1.33 μg | (3 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 7.55 mg | (8 %) | ||
| Potassium | 402.45 mg | (10 %) | ||
| Calcium | 107.15 mg | (11 %) | ||
| Magnesium | 23.12 mg | (8 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10.75 μg | (5 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 15.49 g | |||
| Cholesterol | 80.34 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Asparagus tip
- 800 milliliters Asparagus stock (From cooked dishes)
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- sugar
- ½ bunch Chervil (for garnish)
- 3 Tbsps milk
Preparation steps
1.
Rinse asparagus, trim and cook for about 5 minutes in a pot of boiling asparagus broth. Remove asparagus from the pot and rinse with cold water. Melt butter in a large saucepan. Add flour and mix well. Add cream, stir, add asparagus stock, let simmer while stirring for about 5 minutes and season with salt, pepper and little sugar.
2.
Rinse chervil, shake dry and pluck off the leaves. Puree soup until foamy, add milk and some sugar. Cut asparagus in half lengthwise and chop into bite size pieces. Add to the pot, stir and heat. To serve, distribute soup into bowls and garnish with 1-2 tablespoons of chervil.
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